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    The concept of “mise-en-place” ensures that operations take place as efficiently as possible in the kitchen

    Mise-en-place, which is French for “set in place”, is the practice of good organisation – ensuring that all equipment and ingredients needed to make a meal are sourced and organised before preparing and cooking the food. By being organised, mistakes in cooking can be avoided – this not only saves time, but also minimises the amount of food waste.


     

  • Mise-en-place rules

    • start the mise-en-place process well in advance of preparing and cooking the food 
    • clean all work surfaces thoroughly before collecting anything
    • collect all necessary kitchen tools and lay them out in an orderly fashion
    • ensure that all equipment is ready to use (e.g. calibrate scales, sharpen knives, grease baking trays, set the oven to the required temperature, etc)
    • collect all ingredients and measure out the necessary amount using the appropriate tools
    • make sure that any preparation of food is also done during this time (e.g. marinating of meat, boiling of water, etc)
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